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chickpea, Entertaining, Lentils, Pasta, Soups, tomato, Uncategorized, Vegan, VEGETARIAN

Garlicky Tomato-Vegetable Chickpea Orzo/pasta soup with a touch of heat

We are still in soup season.  It’s raining, and it’s still cold around here.  Our umbrellas are in full use, and so are our scarves. Our weekend evenings are filled with soup under blankets on the sofa.  Mornings are dark, with no peeking of sunlight, and I want to sleep in more.  Sometimes, the best things can happen in dark moments on a rainy day.  I wake up, bake a batch of muffins, and put on a kettle of water to brew some coffee.

There are some quiet moments before the boys get down. No one to talk to, just me and my coffee with little Waffles (our puppy) by my feet.  Silence sometimes is healing.  Kind of a rehab. That feeling cannot be explained to the fullest.  Silence is about feelings.  I go out for a small walk with my large polka dot umbrella with frills, and it’s still drizzling.  That moment, when there’s not a worry about anything that’s happening around.

I open the door after my walk, setting the umbrella down, I get a jump from my puppy and a hug and kiss. One by one the boys come down to hug and kiss me “Morning!”

Yes, sometimes I don’t want to think of what’s happening around.

On that note, there are many things happening right now, and there will always be.  Let’s do something about it.  Do what you believe in, go for it, fight for it. Speak your mind, or write what’s in your mind.   We spend way too many nights thinking if everything would get alright. In the end, though, there’s nothing given up and nothing to quit as yet.  In the end, love will always win.


Garlicky Tomato-Vegetable Chickpea Orzo/pasta Soup with a touch of heat |foodfashionparty| #soup #wintersoup

Soups are not my thing, but this is one of my favorite soups.  There are so many variations to make with this.  You can add any vegetable you want, and the base for the soup can be made to your liking.  It’s a hearty and a delicious soup which is great any time of the year.

This is a take on a chutney I make and the recipe was an accident, a very happy one.  I love adding beets to it; not only does it add color but also lot of flavor and the slight sweetness.

Hope you get to try it out sometime.

Sending hugs!!
Garlicky Tomato-Vegetable Chickpea Orzo/pasta Soup with a touch of heat |foodfashionparty| #soup #wintersoupGarlicky Tomato-Vegetable Chickpea Orzo/pasta Soup with a touch of heat |foodfashionparty| #soup #wintersoupGarlicky Tomato-Vegetable Chickpea Orzo/pasta Soup with a touch of heat |foodfashionparty| #soup #wintersoup

5.0 from 2 reviews
Tomato-Vegetable Soup with Orzo
Prep time
Cook time
Total time
Recipe type: Soup
Cuisine: American, Italian
Serves: 4-6
  • 5 roma tomatoes or vine tomatoes
  • 2 whole garlic
  • 3 carrots
  • ½ Beet
  • 1 red onion
  • 10 dried red chilies
  • 2 tsp olive oil
  • 1 tsp salt
  • ½ tsp freshly crushed black pepper
  • 2 cups low sodium or no sodium vegetable stock
  • ½ cup orzo pasta(use more or less)
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • 2 cups cooked garbanzo beans or canned(rinsed and drained)
  • 10-12 basil leaves
For garnish
  • chives, toasted pine nuts and thinly sliced jalapenos
  1. Preheat oven to 450 degrees.
  2. Cut the tomatoes in half, cut the garlic in halves, carrots and beet cut to 1 inch size, 1 inch onion. Put all this in a baking tray, add the red chilies, drizzle oil, add the salt and pepper and toss well. Bake for 30-40 minutes.
  3. Take it out and grind with 2 cups of vegetable stock or water. Transfer in a soup pot, add the orzo, onion and garlic powder. Let it simmer and cook for about 6-8 minutes.
  4. Once the pasta is cooked, add the chickpeas, tear the basil leaves and let it simmer for 2-3 minutes.
  5. Serve hot with chopped chives, jalapeno and toasted pine nuts.

Garlicky Tomato-Vegetable Chickpea Orzo/pasta Soup with a touch of heat |foodfashionparty| #soup #wintersoup


Dinner, Entree, International Cuisine, Soups, Spicy, Tofu, VEGETARIAN

KIMCHI – Kimchi Ramen Noodles

KIMCHI - Kimchi Ramen Noodles. Easy Kimchi Recipe and Ramen. @foodfashionparty


As I stood massaging the cabbage with copious amounts of salt for the Kimchi, my thoughts drifted to a place where I spent a lot of my early school days.

Right in the middle of a very busy market street, a road with the honks of scooters and auto rickshaws and the bells of the cyclists, kids playing marbles on the side of the roads was a norm.  There were so many stray dogs and cows walking like they owned the roads.  The homes were all quite tightly packed, and a lot of them were built in the early 19oo’s.  Made of brick and wooden roofs, rough walls, and carved wooden doors with so many subtle nuances was my Maternal Grandparents’ home, famously known as “Ayya’s home.”

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CURRY, Dinner, Fusion, healthy, HEALTHY COOKING, Indian, Soups, Starter, Vegan, VEGETARIAN

Vegetarian Mulligatawny – Spiced Vegetable Pepper Soup

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One of the main things that makes me smile about this soup is its name.  The word is derived from Tamil (South Indian language).  Mulliga means pepper, and tawny/tanni means water.  I speak that language, so you can imagine why I find it slightly amusing.

I have had my share of this soup in restaurants, not because I love soups, but only because I was intrigued by the name. Because soups were not part of meals growing up, we were adventurous and just had to start off very daintily with a soup at restaurants.  When a bowl of soup was kept in front of us, I always had this expression: like how could this be pepper water?  Some served it with a mango relish, some were soupier and had tomatoes in it.  Chicken broth was used in many and chunks of chicken were found in some.  I even had mulligatawny soup once which was so bombarded with cream that I wanted to chat with the chef.  Honestly though, I have no clue what the original was and how it came about.

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chickpea, CURRY, Dinner, Entertaining, Fruits, Fusion, Gravy, International Cuisine, Non Vegetarian, Party Ideas, Soups, VEGETARIAN

Vegetarian Khow Suey – Lightly Spiced Coconut Milk Curry with Noodles and Condiments

Vegetarian Khow Suey- Lightly Spiced Coconut Milk Curry with noodles and Condiments

It’s October, it’s Autumn. To me, it’s the start of a lot of baking, cooking, festivities and entertaining. I hope everyone’s as excited for Fall, Pumpkins, Warm Spices, and Soups.

All of that can get overwhelming at times.

But, sometimes, even too much of a good thing is really good, like this soup!

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Gravy, healthy, HEALTHY COOKING, Indian, Lentils, Non Vegetarian, Soups, Vegan, VEGETARIAN

3 Bean Carrot-Spinach Soup (Spicy Indian Style)

3 Bean Carrot- Spinach Spicy Stew(Indian Style)

While in many places it’s snowing and freezing, late winter brings bright sunny weather in Northern California. I had to remind myself that it is winter as I drove around in 65 degree weather today. The excitement of winter is only when we drive up for a few hours to see the snow. After a few rash rains, the doldrums of January bring foggy mornings and warm yet cozy afternoons. The sun stays awake for as long as it can, as the fog gives us the perfect picturesque view on early morning walks. Living in the Bay Area sure has its beautiful moments. Continue Reading

Fusion, Gluten Free, HEALTHY COOKING, Soups, Vegan, VEGETARIAN


It was Friday night, and the kids didn’t care what they ate.  All they wanted was to take a break, relax, and do nothing.  After a few days of binge eating and carb overload, we all had to eat a bit cleaner for a few days.  The good thing is, the kids love to eat healthy food, but only when it tastes good. When they help make it, it’s even better! ;). I called them to come up with their own ingredients for a soup(little did they know I had it all planned).  The little one chose the vegetables, the teen chose beans, and we had a winning combo. I asked them to chop, clean, and organize. I had the base ready, and they put things together; it’s that simple. They enjoyed it and were thrilled that they came up with it :). Continue Reading
Coconut, CURRY, Gluten Free, HEALTHY COOKING, Indian, Soups, VEGETARIAN, Yogurt

Ridgegourd Yogurt and Coconut Milk Stew with Sriracha Garbanzo Beans

Ridgegourd Yogurt-Coconut Milk Stew with Sriracha Garbanzo Beans

As the holidays are behind us and a new year is ahead of us, a fresh start always feels good. It was relaxing,took a break from all social networking, yet crazy, couple of weeks.  We ate a great deal of food, spent some quality time with friends, and baked plenty of different goodies. After a couple of weeks of waking up late, skipping workouts, eating out, and having absolutely no routine, I was craving to get back into shape. I guess that sometimes, too much of a good thing can annoy you.  

Well, I am quite excited for the New Year. I have no resolution in particular, but I have goals I want to accomplish. To start off, I am in deep need of some detox. Well, the carb lover that I am, it is hard to do that. However, once a day, healthy smoothies or soups/stews are not a bad thing.

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Entree, HEALTHY COOKING, Indian, Soups, Vegan, VEGETARIAN

BEET Soup/Rasam

“The beet is the most intense of vegetables.  Beets are deadly serious.”- Tom Robbins.

Beets have a inherently woodsy taste to them.  I’ve had them in desserts as well as really spicy dishes, it can be very adaptive.  I happen to love this vegetable.  A simple soup can warm you up when you are just not feeling too good.  My earliest memories of this vegetable was good, in fact I’ve built on it’s repertoire.

This is also similar to rasam (Indian style thin tamarind and lentil soup), but has a very distinct flavor which comes from this root vegetable.  I just drank it up as soup, but you could accompany this with rice or plain old bread on the side.

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